No violation noted during this evaluation. | 12/02/2015 | Re-Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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11/05/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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10/30/2015 | Inspection | |
No violation noted during this evaluation. | 08/13/2015 | Inspection | No Violations observed during inspection |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/28/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/22/2014 | Inspection | |
No violation noted during this evaluation. | 10/24/2014 | Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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07/29/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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06/12/2014 | Re-Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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03/07/2014 | Inspection | Cheesecake in front display has mold-like growth on several pieces of individual portion slices.
- Discarded
Stem thermometer not being used to evaluate potentially hazardous foods during cooking, cooling, etc. Thermometer was found in a cooler.
- Explained thermometer use to staff
Observed bare hand contact: male worker observed cutting and handling lime with bare hands, lime was then wrapped and given to customer to add to a soup for takeout.
- Lime discarded, bare hand contact discussed
About 3 pounds of pork roast found in hot box at 115, in unit almost 2 hours after being cooked. Temperature of pork after cooking not taken. Other foods in unit are at least 140, but unit will be monitored.
- Pork reheated in oven to 165, replaced in hot box |
No violation noted during this evaluation. | 12/31/2013 | Inspection | |
No violation noted during this evaluation. | 12/04/2013 | Inspection | New owner, no changes were made to the faclility, they are still using the same cook. |
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